Meadow Salsify - Tragopogon pratensis

The Meadow Salsify, in Latin Tragopogon pratensis, is a biennial plant common in meadows that can be found all over France. In the past, its long edible root was consumed once cooked. Commonly known as Goat's Beard, it is one of the ancient and forgotten vegetables, as its cultivated cousin cultivated salsify and especially black salsify with black roots have largely replaced it in food crops. The root of meadow salsify is enjoyed cooked, au gratin, sliced with mayonnaise, in béchamel, or as an accompaniment to meats or fish. It is planted in spring for harvest in autumn.

Meadow salsify belongs to the family of Asteraceae. It is a widespread botanical species throughout Europe and Asia Minor. It is not uncommon to find it in meadows and fields where it grows without any assistance or maintenance. The plant can reach a height of 80 cm (32in), on average 60 cm (24in). In the first year, it produces leaves and stores reserves in its root. It flowers in the second year and then dies. Its leaves resemble those of leeks, they are narrow and end in a twisted point. These leaves contain a white latex, which distinguishes this salsify from other wild plants. Flowering, which takes place from May to July depending on the region, consists of inflorescences in small heads surrounded by long green bracts, grouping together golden yellow flowers. The flowers only open in the morning, in the sun. After pollination, characteristic fruits called achenes form, topped with a tuft, forming a ball of white bristles similar to that of a dandelion. The wind disperses the seeds, which easily self-sow.

Meadow salsify is sometimes parasitized in the wild. It can be subject to the disease of smut, and a small fly can lay eggs in its root, making it unfit for consumption.

The salsify root has a slightly sweet flavor, vaguely reminiscent of artichoke, which you will enjoy freshly harvested from the garden. It can be prepared in multiple ways: children generally enjoy it with béchamel sauce, but it can also be eaten cold with a cream-based sauce. Its young leaves can also be consumed, they are excellent fresh in salads. The flower buds are picked when they are tender and still tightly closed; they are delicious raw or cooked like asparagus.

Salsify is a very good source of fiber and minerals, it contains inulin, a non-digestible sugar, and its caloric value is low.

In the garden, meadow salsify thrives in sunny, fairly rich, deep, and well-tilled soil, even limestone.

Harvesting the roots: it is generally done in autumn, as needed (they can be stored in the ground), by digging them up with a spade. They should be harvested at the end of the first year, before the plant develops its flowering stem.

Storage: Salsify can be stored for a few days in a cool place, wrapped in paper towels. They can be frozen after being blanched for a few minutes in boiling water. They can also be kept in a cellar for a few months, buried in sand.

Gardener's tip: Perform regular weeding and hoeing and cut off the flowering stems as soon as they appear.